It’s time for a new side dish recipe and I’m excited to share this delicious parsnip puree recipe. This creamy, fluffy parsnip mash is as easy to whip up as mashed potatoes.
Parsnips are a member of the carrot family, and actually look just like white carrots. This root vegetable has a sweeter taste than a carrot and a slightly nutty flavor.
Sweet parsnips are delicious in soups and stews. Roasted parsnips are amazing (try these honey roasted carrots and parsnips). And they are a delicious alternative to those trusty mashed white potatoes.
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Why you’ll love this parsnip puree recipe
- Lighter: Pureed parsnips are lower in calories and higher in fibre than mashed potatoes. And, this recipe uses Greek yogurt instead of heavy cream. Not only does the yogurt add a delicious tang, but Greek yogurt is lower in calories, fat and cholesterol and higher in protein than cream.
- Quick and easy: This sweet and nutty side dish takes just twenty minutes and only 6 simple ingredients.
- Versatile: Parsnip puree is a perfect side dish for a weeknight meal. It’s also a delicious way to add some variety to your holiday table. Parsnip’s earthy flavor is perfect alongside a roast turkey at Thanksgiving dinner, Christmas dinner, or with any main course for Sunday dinner family gatherings. I love to make this great side dish with roast chicken, ribs, or meatloaf. And the sweet flavor of parsnips is a delicious backdrop for seafood, like pan seared scallops, or baked salmon.
Ingredient notes
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Parsnips: Parsnips are available at farmer’s markets in the fall, and year round at the grocery store. Look for small to medium parsnips, (5 to 10 inches) as the large parsnips can be tough and woody. They should be firm with smooth, creamy colored skin without blemishes or cracks.
- Garlic: I like to use minced fresh garlic cloves, but you can also use garlic powder. Add garlic powder (¼ teaspoons, or to taste) when adding the butter and yogurt to the cooked, drained parsnips.
- Bay Leaf: Bay leaves add a subtle, peppery and bitter depth of flavor to dishes. This creamy and buttery parsnip puree recipe is enhanced by adding a bay leaf, but you can omit it if you prefer.
- Greek yogurt: I love to use Greek yogurt in recipes instead of heavy cream or sour cream. (This creamy salmon spinach pasta, for example). Not only is it more nutritious, but the yogurt gives these creamy pureed parsnips a delicious tang. And it still keeps the recipe rich and creamy. However, feel free to replace the yogurt with an equal amount of sour cream, heavy cream or half and half, whole milk, or skim milk. If you do use any of these replacements, I recommend adding a tablespoon of fresh lemon juice to get that lovely tanginess.
- Butter: Butter makes the puree rich and creamy. You can use salted or unsalted butter, but taste and adjust the salt addition accordingly. You can also lighten up the recipe and use olive oil.
- Parsley: Fresh parsley adds a touch of color, and is a perfect garnish.
How to make creamy parsnip puree
- With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters. Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat. Boil until tender, and drain in a colander. Remove and discard the bay leaf.
- Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
- Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.
- Garnish with melted butter and parsley before serving.
Expert tips and variations
- Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
- Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
- Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes. Try using cabbage for a twist on Irish mashed potatoes.
- Blend: You can use a potato masher but it won’t have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it’s a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don’t recommend using a regular blender.
- Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
- Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
- Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
- Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.
Frequently Asked Questions
No, like most root vegetables, parsnips are high in carbs and are not keto friendly.
Yes, use vegan butter, or olive oil in place of butter, and use vegan cream or non-dairy milk in place of the Greek yogurt.
Yes, all vegetables are naturally gluten-free, and this parsnip puree recipe does not contain any ingredients containing gluten.
Love this creamy parsnip recipe?
Try these delicious fall side dish recipes for everyday meals, or your Thanksgiving table.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Creamy Parsnip Puree Recipe
This creamy parsnip puree recipe is a delicious change from mashed potatoes and just as simple to make. This simple side dish goes with everything!
Print Pin Rate Save RecipePrevent your screen from going dark
Servings: 6 servings
Calories: 194kcal
Instructions
With a vegetable peeler, peel the parsnips, and slice of the stems and tip of the root ends. Cut the parsnips into evenly sized pieces. You will need to cut the biggest sections at the top of each parsnip into halves or quarters.
2 pounds parsnips
Put the parsnip pieces, garlic, and bay leaf into a large pot and add enough water to cover them by one inch. Generously salt the water. Bring to a boil over medium high heat.
2 cloves garlic, 1 bay leaf, 2 pounds parsnips
Boil until tender, about 10 minutes. Drain in a colander. Remove and discard the bay leaf.
Return the cooked parsnips to the pot and add the butter and Greek Yogurt.
¼ cup butter, ½ cup Greek yogurt
Use an immersion blender to blend into a smooth puree. Season with salt and black pepper to taste.
salt & freshly ground black pepper
Garnish with melted butter and parsley before serving.
¼ cup chopped fresh parsley
Notes
- Roast: You can roast the parsnips instead of boiling them. Roast the peeled and cubed parsnips on a baking sheet in a 400° oven for 20 minutes, or until tender. Then follow the directions for making the puree. Roasting will give the parsnips a golden brown color.
- Cooking liquid: Instead of water, try using chicken broth for a flavor boost.
- Combine: Cook parsnips with cauliflower or other root veggies like carrots, sweet potatoes, rutabaga, or potatoes. Try using cabbage for a twist on Irish mashed potatoes.
- Blend: You can use a potato masher but it won’t have the same smooth and creamy texture and you will have a parsnip mash, rather than a parsnip puree. An immersion blender saves on extra steps as well as clean up, and it’s a great tool to have in any kitchen. However, you can also transfer the ingredients to a high-speed blender or the bowl of a food processor, and puree them that way. I don’t recommend using a regular blender.
- Fresh Herbs: Use your favorite fresh chopped herbs. The flavor of the parsnips is complimented by thyme, and you can use fresh thyme leaves instead of parsley. Fried sage leaves, green onions, or chives are also a delicious garnish. I sometimes add a pinch of red pepper flakes, or blend in roasted garlic rather than use fresh garlic.
- Make ahead: You can make this side dish ahead up to one day in advance, and store in an airtight container in the fridge. Reheat in the microwave.
- Storage: After cooling completely, store leftover parsnip puree in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
- Freezing: Pack into a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the microwave, or in a saucepan over medium heat.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 84mg | Potassium: 611mg | Fiber: 8g | Sugar: 8g | Vitamin A: 449IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg
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Colleen
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